Holiday16: Savory Pumpkin Pie with Sage Crust and Goat Cheese Mousse

  • Chef: shannen casey
  • Ready in: 1.5 hours
  • Serves: 5 or more
  • Complexity: medium
Holiday16: Savory Pumpkin Pie with Sage Crust and Goat Cheese Mousse


  • 1 prepared 9 inch pie crust
  • 1 bulb fennel (quartered, cored, sliced)
  • 4 cloves garlic (whole, crushed)
  • 1 shallot (sliced)
  • 2 TBS honey
  • salt and pepper
  • 16 oz pureed cooked pumpkin
  • 1 1/2 tsp salt
  • 4 oz shredded Rumiano Organic fontina cheese
  • 4 oz shredded Rumiano Organic gouda cheese
  • 2 eggs
  • 2/3 C milk
  • 1 bunch sage (chopped fine)
  • 3 oz soft goat cheese
  • 1/2 pint heavy cream
  • 1 tsp pepper
  • 1 tsp salt
  • extra chopped sage for garnish


Preheat oven to 350 Prick bottom of pie crust and prebake for ten minutes, place pie crust in refrigerator until needed Change oven temp to 400 In a glass baking dish mix fennel, garlic, shallot, honey, and salt & pepper Roast until fragrant and slightly brown, about 20 minutes, Set aside to cool Bring oven temp up to 425 In food processor combine cooled roasted veggies, pumpkin puree, and salt & pepper Transfer mix to a large bowl Whisk in fontina and gouda cheese Add eggs until well combined Add milk until smooth Sprinkle about 2 tablespoons of chopped sage along the bottom of pie crust Fill crust with pumpkin mix Place pie in oven and immediately lower temperature to 325 Bake for 30-40 minutes or until filling is set (jiggle pie to check, the middle should remain quite firm) You can also prick the center with a knife to check, when it comes out clean, it's ready! Set aside to cool To create mousse: In a stand mixer combine goat cheese, heavy cream, and salt and pepper, whisk on med high until it resembles whipped cream Adjust seasoning to taste Serve pie warm or cool spoon on mousse and sprinkle with chopped sage

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